Curry Fish Ball
1.
Prepare ingredients.
2.
Longli fish fillets from Gourmet Jiebawang Supermarket are served fresh, defrosted at room temperature in advance, cleaned, and the fish is very fresh.
3.
Slice the fish fillet into thin slices.
4.
Add the sliced fish fillets and appropriate amount of minced ginger and green onions to the wall breaker.
5.
Use the sauce program to stir into a puree, remember to pause for a while in the middle to avoid overheating the machine.
6.
The stirred fish paste is very crumbly.
7.
Add cornstarch, an appropriate amount of pepper, a pinch of salt, and an egg white to the stirred fish puree. Stir it evenly with chopsticks in one direction.
8.
Then add 150 grams of water in batches and stir into a delicate fish paste, which will be more sticky.
9.
Add cold water to the pot and start squeezing the fish balls with the help of a tiger’s mouth and a spoon. After squeezing it out, scrape it off with a spoon and shake it in a pot of cold water. The fish balls will fall off.
10.
After all squeezed, turn on high heat, turn the water to medium and low heat when the water is boiled, and cook the fish balls.
11.
Soak the cooked fish balls in cold water for a while to make them firmer.
12.
Take it out and drain the water and set aside. You can cook soup, cook, and eat hot pot. You can freeze it in the refrigerator if you can't finish it at a time.
13.
Next, start making curry fish balls. Put the salad oil in the pan, add the chopped onion and the chopped green onion to explode the aroma.
14.
Add the fish balls and fry them.
15.
Add some grapefruit soy sauce to taste. Add water to boil.
16.
Add a piece of curry and bring to a boil.
17.
Cook until the soup is thick. The delicious curry fish balls are ready.
Tips:
1. If you want to play the fish ball, you need to stir it more vigorously. You can also adjust the amount of cornstarch. The more cornstarch you have, the better it will be, but too much cornstarch will affect the taste of the fish balls. After all, do you not add anything else.
2. I have tried the wall breaker repeatedly. The procedure of using sauce is the most suitable. It may not be stirred in the later stage of mixing, so you can stop it and turn it on again, or add water directly to stir. I still use Super Mummy’s wall breaker. I have used it recently and it feels very useful.
3. Be sure not to cook fish balls on a big fire, otherwise they will bloom. Cook until 8 minutes cooked, after all, it needs to be processed again.
